Rack of Lamb, Castillane Sauce—Broiled

Have a good, tender rack of lamb; remove the chine bone, cut the ribs very short, and pare the fillets to the bone without taking any meat from the ribs; separate all these ribs by giving sharp blows with the dull edge of a knife on the chine bone, to break the bones, but without cutting through the meats; pass a skewer between the middle of the rack, and the rib bones in such a way as to uphold the rack in its original shape; dip it into melted butter, season with salt and pepper, and roll it in white bread-crumbs, then broil over a slow fire for twenty-five to thirty minutes. Dress, withdraw the skewer, and serve with a separate Castillane sauce (No. 443), or any other suitable one, such as bordelaise (No. 436), or Perigueux (No. 517).